A good morning begins with sourdough starter pancakes.
I’m not typically a morning person unless you yell “COFFEE.” My kids on the other hand are ready to start the day and scarf down breakfast before they even open their eyes. While some mornings all I can think to do is make them cereal, others I am able to breakout the trusty sourdough and eggs.
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When it comes to sourdough pancakes I found it a little tricky to get a consistent batch without a bitter after taste. Some mornings all I had was a cup of sourdough to work with, while other mornings I had two cups or more. This past weekend Chad and I finally realized the key to a perfect batch.. Its two cups of sourdough!
You see with less than two cups of sourdough starter you end up with a bitter after taste from the baking soda and no one wants that for breakfast! I hope you enjoy this tasty recipe and don’t forget to add the blueberries or chocolate chips.
Download the recipe card here!
Sourdough Starter Pancakes
Ingredients:
- 2 cups sourdough starter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 2 tablespoons honey
- 1 tablespoon ground flaxseed, optional.
Directions:
- Mix ingredients well.
- Preheat cast iron or griddle.
- Cook with butter.
- Enjoy!
Our cast iron set is one of our most used kitchen essentials because of how easy they are too clean, not to mention the health benefits. I love this set because it comes with a variety of different pots, pans, skillets and a griddle.
I love using the dutch oven for soups or sourdough bread making. Our skillet is probably the most used, with breakfast, lunch and dinners throughout the week. My flat skillet cooks up our pancakes and English muffins. While the griddle is great for burgers, steaks and grilled sandwiches.
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